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Thursday, January 10, 2013

Last summer I went to Maine, in particular, I visited Acadia and we had lunch at Jordan Pond House, which is famous for it's popovers and the amazing view. I bought a mix to take home with me and reproduce the goodness. These came out perfect at home as well....

The deal with a popover is there are mixes everywhere, and I really thing any would do, but a couple of cooking tips.....

Make the batter the day before and set it in the fridge.

Set it out and bring it to room temperature before filling the cups.

Fill the greased pans 3/4 of the way full.

Bake at 450 for 14 minutes, lower to 350 and bake another 15 minutes without opening the oven. These are best served right away.

The batter is really soupy.

The deal with the popover is it's really light, taste sort of eggish, and goes GREAT with flavored butter. I found a super easy recipe for making flavored butter on allrecipes.
All you do is combine one cup of room temperature butter with 2 T. of powdered sugar and 1 T. of your favorite flavored jelly/preserve (I used strawberry). Mix well, and chill until using. It was GOOD. You can do this with any flavored jam.

1 comments:

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